Portobello Spinach Eggs Benedict


Spinach and poached eggs are served atop tender portobello mushroom caps and blanketed with a reduced-fat 'Hollandaise' in this low-carb rendition of eggs Benedict. Garnish with Cajun seasoning.

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
4 servings


  • 4 portobello mushroom caps (3 1/2- to 4-inch), stems and gills removed

  • 2 tablespoons olive oil, divided

  • 1 ¼ teaspoons salt , divided

  • ¼ teaspoon ground black pepper

  • 2 tablespoons plain fat-free Greek yogurt

  • 4 teaspoons light mayonnaise

  • 2 teaspoons snipped fresh thyme

  • 1 teaspoon Dijon mustard

  • 1 teaspoon lemon juice

  • ¼ teaspoon bottled hot pepper sauce, or more to taste

  • 4 cloves garlic, minced

  • 4 cups fresh baby spinach, chopped

  • ½ teaspoon salt-free Cajun seasoning

  • 1 teaspoon white vinegar

  • 4 eggs


  1. Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.

  2. Brush mushrooms with 1 tablespoon oil. Sprinkle 1/4 teaspoon salt and pepper inside. Put in the prepared pan, stem sides down.

  3. Bake in the preheated oven until tender, about 12 minutes.

  4. Meanwhile, whisk yogurt, mayonnaise, thyme, mustard, lemon juice, and hot sauce in a small bowl to make a smooth sauce.

  5. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add garlic; cook for 1 minute. Add spinach and Cajun seasoning; cook, stirring, until spinach is just wilted, about 1 minute.

  6. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Stir in remaining salt until dissolved. Crack 1 egg into a small bowl, then gently slip egg into simmering water, holding bowl just above the surface. Repeat with remaining eggs. Poach until whites are firm and yolks are thickened but not hard, 3 to 5 minutes. Remove eggs with a slotted spoon.

  7. Microwave sauce until heated through, 30 to 45 seconds. Top mushrooms with spinach mixture, eggs, and warm sauce.

Cook's Note:

Substitute paprika for the Cajun seasoning, if desired.

Nutrition Facts (per serving)

194 Calories
14g Fat
10g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 194
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 14%
Cholesterol 188mg 63%
Sodium 903mg 39%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 11g
Vitamin C 11mg 55%
Calcium 74mg 6%
Iron 3mg 14%
Potassium 797mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.